Elegant Pan-Seared Pork Tenderloin with Creamy Flambé Peach Sauce

Elegant Pan-Seared Pork Tenderloin with Creamy Flambé Peach Sauce

 

We are creating a simple but sophisticated recipe using Pork Tenderloin from Salmon Creek Farms. This is a very tender piece of meat that, when prepared correctly, makes a fantastic weeknight meal or a great dish for guests.

The key techniques here are pounding the pork medallions thin for quick cooking and creating a fast pan sauce that is elevated by the classic technique of flambéing.

Recipe Overview

  • Pork Cut: Pork Tenderloin

  • Prep Technique: Medallions, pounded thin.

  • Sauce Feature: Flambé with Peach Schnapps.

  • Target Temperature: 145∘F internal temperature.

  • Garnishes: Fresh sliced peaches, onion curls.

Ingredients

For the Pork Medallions:

  • 1 Pork Tenderloin (Salmon Creek Farms recommended)

  • Salt and Pepper

  • Butter (for searing)

For the Flambé Peach Sauce:

  • Peach Schnapps

  • Heavy Cream

  • Sour Cream

  • Butter

  • Chopped Parsley

Instructions

1. Prepare and Tenderize the Pork

  • Slice: Cut the pork tenderloin into 1-inch thick sections (medallions).

  • Tenderize: Place the medallions between two pieces of plastic wrap. Softly hit them with a hammer (or use your fist) to pound them down to about a 1/4 inch thick.

  • Season: Season both sides with a little salt and pepper.

2. Sear the Pork Medallions

  • Melt butter in a pan over medium-high heat.

  • Place the pork medallions in the hot butter.

  • Sear: Sear them on each side for maybe a minute to get a little browning. They cook very fast.

  • Remove: As soon as they have cooked on both sides (internal temperature should be 145∘F), pull them out and place them on a plate to rest.

3. Flambé and Finish the Sauce (Use Caution!)

  • Deglaze: In the same pan (with the butter and seasonings from the pork), deglaze the pan with Peach Schnapps. Be very cautious when adding liquor to a hot pan, as it will ignite.

  • Flambé: Once the flame dies down, you're going to add heavy cream.

  • Simmer: Let the sauce simmer down until it reduces to about half its volume, resulting in a nice sauce consistency.

  • Finish: Turn the flame off and whisk in about a tablespoon of sour cream.

  • Garnish Sauce: Add chopped parsley to the sauce.

4. Plate the Dish

  • Take the sauce and place it on the plate to form a mirror.

  • Place the seared pork medallions on top of the sauce mirror.

  • Garnish the dish with fresh sliced peaches and onion curls.

  • Serve with a side like Anna Potatoes.

 

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